Banana Black Sesame Vegan Scones - Easy dairy free scones with a surprisingly delightful flavor combo. Just sweet enough with no refined sugar. They have the perfect balance of sweet and nutty. You've gotta try these amazing scones!
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, sift together the flour, baking powder, coconut sugar, and salt. Whisk in the black sesame seeds.
In a large mixing bowl, whisk together the mashed banana, coconut milk, tahini, and vanilla.
Stir the dry ingredients into the wet ingredients and mix until just combined. The dough will be a little bit sticky, but should come together easily in a ball. If there are still bits of dry ingredients that won't incorporate, add an additional tbsp of coconut milk and mix again. You may need between 1-3 extra tbsp of coconut milk (I used 2 tbsp), but be sure to add just 1 tbsp at a time and then mix. Only add additional tbsps if necessary to fully combine the ingredients.
Turn the dough out onto a clean floured surface. Shape it into a flat circular disc shape about an inch thick. Cut the dough in half top to bottom and again side to side so that you have four even slices. Cut each slice in half to make 8 even slices.
Carefully transfer each slice to the prepared baking sheet.
Bake for 12-14 minutes, until they are golden brown. Transfer to a wire rack to cool before adding the optional glaze.
In a small sauce pan over medium-low heat, whisk the tahini and maple syrup until it reduces to a thick sauce. This should take about 5 minutes or so. Watch it carefully and don't turn the heat up too high as it could burn.
Drizzle the glaze onto the cooled scones and enjoy!